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Feb 26, 2012

Canned Carrot Bread

Everyone has that one comfort food that reminds them of home, right? Well, my Dad is one heck of a cook, so I have many! One that I remember fondly is our family canning jar breads. You can make it with pumpkin, banana, apple, cranberry and carrot. Each as equally tasty as the last!

Fill jars just about 3/4 full. Bake in preheated oven for 45-55 minutes. The bread is fully cooked when an inserted knife comes out clean. When done remove one at a time from oven. Put scalded lid on and seal.

Helpful tips: If the jar is too full, cut the top off with a sharp knife before sealing. Do not screw on the lid as tight as it can go. Seal just enough so that it is slightly tight. The air needs to escape so that it will seal. You will hear a "pop" when the jar has properly sealed. After the jars have popped screw on the lid as tight as you can. You should have about 3/4 of a turn left.

Other variations:

2 cups applesauce

1 can whole cranberry sauce

2 cups shredded apples

2 cups pumpkin

1 cup each - raisins & carrots - (shredded)

2 cups mashed banana

When serving, the bread should easily slide out of the jars. If it doesn't you didn't grease the jars well enough! Take a knife, insert it all the way to the bottom of the jar and rotate it around the edge. It should slide out in one whole piece. Slice and serve. Jars of bread should keep for several months if sealed properly. The little pop top on the jar lid should be flat and not pop when you touch it. Properly sealed jars will pop when you open it. If they don't seal, and it will happen, eat those within the next week or so or they will dry out. Enjoy!